#char: veneto

[atuttagrigliait]

Top 5 Italian Wines That Pair Perfectly with Grilled Food

When it comes to enjoying grilled food, the right wine can elevate the entire dining experience. Italian wines, with their diverse range of flavors and rich traditions, are a perfect match for the smoky, charred goodness of grilled meats, seafood, and vegetables. Whether you're hosting a summer BBQ or a cozy dinner, these top 5 Italian wines will complement your grilled dishes beautifully, bringing out their flavors while adding an extra layer of sophistication to your meal atuttagriglia.com. 1. Chianti Classico Chianti Classico, one of Italy's most famous red wines, is made primarily from Sangiovese grapes. This medium-bodied wine has bright acidity, red fruit flavors (like cherry and raspberry), and earthy undertones. Its acidity makes it a great match for grilled meats, especially those with a bit of fat, like sausages or steaks. The wine's natural acidity helps to cut through the richness of the meat, while its tannins enhance the smoky flavors from the grill. Chianti Classico is also perfect with classic Italian BBQ dishes such as grilled lamb chops or ribs. 2. Barbera d'Alba Barbera d'Alba is a red wine from the Piedmont region, known for its bright, juicy fruit flavors and crisp acidity. The wine has notes of red berries, plum, and a subtle spice that makes it a versatile pairing with a wide range of grilled foods. Its high acidity and low tannin structure help balance out grilled vegetables, such as peppers, zucchini, and eggplant, as well as meats like grilled chicken and burgers. Barbera d'Alba’s freshness enhances the smokiness of grilled foods without overpowering them, making it an excellent choice for a lighter summer BBQ. 3. Nero d'Avola Nero d'Avola is a bold and full-bodied red wine from Sicily, known for its deep color and rich flavors. With notes of dark fruit, chocolate, and a hint of spice, this wine pairs wonderfully with grilled meats like beef, lamb, and even grilled sausages. The wine’s velvety texture and firm tannins hold up well against the smoky char of meats, while its fruity profile complements the flavors of the grill. Nero d'Avola is particularly great with flavorful dishes such as grilled steak or barbecue ribs, where the wine can enhance the savory richness of the meat. 4. Vermentino For those who prefer white wine, Vermentino is an excellent choice to pair with grilled seafood or lighter meats. This crisp, refreshing white wine from the coastal regions of Sardinia and Liguria offers bright citrus notes, along with hints of herbs and a touch of minerality. Vermentino’s zesty acidity makes it an ideal match for grilled fish, shellfish, or even grilled chicken. Its vibrant freshness cuts through the oils in seafood and light meats, enhancing their natural flavors without overwhelming them. Try Vermentino with grilled shrimp, branzino, or even a classic grilled vegetable skewers dish for a delightful pairing. 5. Prosecco While sparkling wines may not always come to mind for grilled food, Prosecco, with its light and effervescent nature, is an excellent pairing for certain BBQ dishes. This sparkling wine, most commonly from the Veneto region, offers fruity aromas of apple, pear, and citrus, with a crisp, slightly sweet finish. The bubbles in Prosecco help cleanse the palate between bites, making it a perfect match for fried or grilled appetizers like calamari, bruschetta, or grilled seafood. Prosecco also pairs well with lighter grilled dishes, like vegetable skewers or grilled chicken, where its crispness won’t overpower the flavors. Conclusion The world of Italian wines offers a vast array of options, each with unique flavors and characteristics that can enhance your grilled food experience. From the earthy, fruity notes of Chianti Classico and Barbera d'Alba to the bold richness of Nero d'Avola and the refreshing qualities of Vermentino and Prosecco, there’s an Italian wine to complement every type of grilled dish.

[fedezzzsigart]

Mercoledì 27 marzo: favourite ship

Quanto sono basic, mamma mia

PREMESSA: a me piacciono tutti, in realtà, e il fatto che nessuno sia canon con nessuno (più o meno? Nel senso, finquando non si posta qualcosa sul blog "originario" non c'è nulla di canon ed è tutto fanmade e questo è un B L E S S) è una delle cose che più apprezzo di questo piccolo fandom

Comunque, perché proprio loro e non altri? Fondamentalmente perché non ho avuto tempo a sufficienza.

E perché già li ho disegnati e mi piacevano da morire (anche se non trovo il disegno al momento)

Questi erano altri sgorbi ma VABBE SORVOLIAMO, AVREI VOLUTO DISEGNARE TUTTI AAAAA

[potniaposts]

I cannot believe I haven't posted this here. Part of an art trade with @lealbatross95 who asked me to draw my version of Veneto (left) and Venezia (right)!

[thegeekandthegirl]

Geek+Girl Eat: Ooma and Tokyo Milk Cheese Factory

Backgrounder on Geek+Girl Eat: What would a date be without food? In our case, food is a big factor in our dates. Ever since we got together in 2015, we find ourselves always looking for good, affordable food. Paul is a home cook, and I am always reading/watching food content online (BuzzFeed, Spot.ph, Booky, When in Manila, whatever is in my newsfeed). Back in college when I had some time I would cook a bit of what I saw, too. We’re always looking for the next yummy thing to try, and as we’re fresh out of school we are always looking for promos and occasions to celebrate (and justify a pricey dessert). So here on Geek+Girl Eat entries, we’ll be sharing our foodie adventures! Yay! You can check out our Zomato accounts as well since these are mostly from Zomato anyway. BUUUUT you get both our reviews and a verdict here! First up: where we ate for our 2nd anniversary:

Photos:

HIS:

Ooma

This isn’t my first time dining at Ooma. I actually requested the fam to celebrate my 22nd birthday at this very restaurant. Suffice to say, our experience there was very much worth the price tag. The quality of food here is actually quite a steal at their respective price points! And so I decided to take Reg here for our 2nd anniversary. As I always tell her, when it comes to our relationship, I’ll settle for nothing but the best.

Reg will elaborate on the story behind how we ended up in Ooma last minute. As for me, well, I’m here to tell you guys my take on the food we ordered. We didn’t have as big of a budget as when my fam and I went out to eat here, but we made the most of what our wallets and our appetites can afford and hold: we went for a Hanger Steak, Chahan for sharing, and Ebi and Kani Aburi Maki.

I wish I was as elaborate as Reg in explaining more about each establishment, but my self-proclaimed expertise lies in judging the food. So how did this dinner fare according to my standards? I’d say really well!

The Hanger Steak is cooked sous vide finished with mushrooms, sweet potato mash, and white truffle oil. The result is a VERY juicy steak that has the right amount of bite to it. Flavor-wise, the truffle oil works its magic here as it presents a very deep, well-bodied, intense flavor that I can only describe as “truffly” - something that I could define as a good, earthy pungency characteristic of truffle. The mushroom builds up on this with earthy flavor that compliments the truffle flavor. The sweet potato mash balances this out with a mildly sweet, but very smooth flavor.

We had the Chahan along with it and the result is nothing short of spectacular. While I think that plain rice works well here, the Chahan gives it another dimension of flavor, one that’s slightly more vibrant thanks to the vegetables in the dish. Each bite with the steak results in a balance of earthy low flavors and the bright notes of the fried rice. Absolutely delicious!

To end the Ooma experience, we just had to get a set of their Ebi and Kani Aburi Maki. Blowtorched sushi, to the uninitiated. The ebi (shrimp) and kani (crabstick) compliment each other here, representing the flavors of the ocean quite well. The salty kick of the aligue mayo adds to the ocean flavor, while giving it the body and the creaminess that the dish needs. Cream cheese adds more creaminess to the sushi, which I think is a nice touch. To balance out this fresh, seafood flavor is a sauce that I can describe as a sweet soy-based sauce of sorts. Binding all the flavors together is the char from the blowtorch technique which adds body to both the flavor and the texture. Not my first time having this dish, but the second time is just a good as the first, for sure. This dish goes well with additional soy sauce and wasabi, but I’m a firm believer that good sushi is best enjoyed as it is.

This is among the best Japanese restaurants I’ve visited thus far, and I won’t hesitate to give this place a solid 4.5 out of 5!

Tokyo Milk Cheese Factory

Tokyo Milk Cheese Factory is a stall in the middle of Mega Fashion Hall in SM Megamall that I can describe, at first glance, as very unassuming. Look closer into their offerings and one might say that they’re charging too much for dessert. With a complete dessert dish for around 300 pesos, these things don’t come cheap. Absolutely not cheap.

I’m a very “Treat Yo’Self” kind of guy, and I often treat myself to good stuff when I deserve it. Will I treat myself to this on the regular? I’d say probably!

A complete dessert cup is comprised of three components: the ice cream, the biscuit, and the cheesecake. We only managed to get two out of three as I was apprehensive of the selection of available biscuits at the time; I’m just not that ready to indulge in more pungent cheeses just yet. Anyway, the ice cream has three variants: milk, cheese, and a combination of both. We both got the cheese variant, plus a cheesecake slice.

Very unassuming cup, but upon closer inspection, this is NOT your ordinary dessert. Dare I say this, but this is THE BEST CHEESE DESSERT COMBO I’VE HAD SO FAR!

The cheese ice cream is very creamy and flavorful, with the signature tartness of the cheese shining through magnificently. The cheesecake works well with each spoonful of ice cream as it’s quite rich and moist. This combo can only be described as a superbly rich dessert with a hint of fluffiness that is very irresistible. I’ve never been this sad about finishing dessert ever.

I am not even going to rate this as this easily tops my favorite dessert places ever, but if I can give it more than 5 stars out of 5, I’d be more than happy to. IT’S THAT GOOD!

HERS:

Ooma

Paul and I decided to spend this 2nd anniversary a bit differently and split up the dates–a food date (this one), experience dates (MIBF and Pinto Art Museum), and last time we had lunch with my mom ^_^. 

So the story of how we ended up in SM Megamall on a Saturday? Well, we were supposed to eat at UP Town Center, a mall near the University we both went to. For lunch, Dohtonbori, an okonomiyaki place, then have Manila Creamery for dessert, followed by a Game of Thrones watching session (I need his hand to block the gore LOL) at a cafe or at UP campus. But, y'know, life happens and I had Saturday work. THANK GOD I was able to get out early enough so we could have dinner. Paul chose Ooma, since he had his last birthday dinner there and because I wanted Japanese (we went to an Italian resto last year called A Veneto). We were 8th in line, but it moved quite fast which was good because I was getting hAngry. And the wait was worth it. From the super nice staff, to the fun, Japanese market-style ambiance, I could sense that this is what people were building it up to be. And of course, I wouldn’t expect less from the people who brought us Manam, right? The Moment Group of restaurants is amazing and we both loved Japanese, so I was very excited. As per Paul’s recommendations, we had the hanger steak, ebi and kani aburi maki, and chahan. We started the meal with a warm cup of tea which soothed my hyperacidic tummy. Then the waiters brought out the bowl of chahan (fried rice) and the glorious hangar steak. The chahan was yellow-brown fried rice with the typical toppings of scallions, egg, veggies. Despite being in a small bowl it is actually good for 2 people, sulit ang P99! I tried it out on its own and the flavor is amazing. It’s quite a catch on its own, I believe. Despite its flavor and impact, topping it with the hangar steak did not detract from the flavors of either. Rather, I found that the flavors were enhanced. The chefs knew what they were doing when they concocted these recipes. The hangar steak consists of a serving plate piled with slices of steak, mushrooms, garlic bits, baby potato crisps, and sweet potato mash. The smell is amazing, thanks to the aroma of steak, garlic, and truffle oil. The slices of steak on the yellow-orange mash are reminiscent of a Philly cheesesteak sandwich. Tender, flavorful, a symphony in your mouth when put together with the mushrooms and mash. It was my first time to try anything with truffle oil, and though I could not possibly try JUST the oil given the arrangement of the dish, the flavors and textures were all wonderfully rounded out and even if you can’t taste it solo, you can taste it permeating the whole dish to bring out the flavors of each ingredient. I love mushrooms and garlic and potatoes, so their presence made me very happy–it’s like not having to choose which side but getting them all (and for P498, I better). The sweet potato mash is a bit tart and cuts through the richness of the other flavors, despite being quite creamy itself. There is so much happening in every spoonful of steak and rice, that nothing I’ve had so far will come close to that feeling of flavor…at least in the steak department. Because the sushi, I believe, is the runaway winner, winner in our dinner. (get it?) After we were done with the steak and rice, the waiters served us the ebi and kani aburi maki. The 6 sushi rolls had aligue mayo on them, as well as cream cheese and bread crumbs. Drizzled around the rolls was house tare (which I thought was soy sauce at first–similar but it’s slightly thicker) and a dollop of wasabi. Given how packed each little roll of heaven was, it was hard to dissect it to see the crab and the shrimp, but you could definitely taste the sea in there. The rice is, of course, of the best sushi quality rice. The filling is juicy and obviously seafood even if you don’t look (ah, how my seafood-loving heart sings!), and the cream cheese and aligue mayo make it all melt into your tongue and into your soul. A dollop of wasabi, a rub onto the house tare, and let the flavors explode in your mouth. The whole experience is beautiful. Foodgasmic. And while I’ve given the place a 4.5 on Zomato for now, it’s only because I haven’t eaten all they have to offer. And that’s something I can’t wait to do.

Tokyo Milk Cheese Factory

How does one spend P250 for dessert that’s not even drinks+food? How does one go from finding cheese ice cream meh to finding THE cheese ice cream? Paul and I had this for dessert during the Food aka Lamon date of our anniversary month (for context, he decided to have different gimmicks per date–experience, food, lunch with my mom). After the foodgasm we had at Ooma, we had an even bigger foodgasm here at Tokyo Milk Cheese Factory. I mean, at first I was apprehensive because the prices and the design of the display is intimidating. I mean, we’re fresh grads and P250 for dessert???? A tiny cup of ice cream???? But Paul said it’s justified, it’s our anniversary, and I said, well, when’s the next justifiable reason for me to do this, right? Probably Christmas or my birthday–both of which are months away. Anyway, on to the review! THIS is the cheese ice cream you need to try before you die. Seriously. It’s that good! Good enough that if you don’t have self-control with money you’d buy this on the regular (thank God I have self-control). We both ordered the cheese variant since the milk flavor was out of stock (not sure why we didn’t go for the mix). We added a slice of the milk cheesecake, bringing the total of our cups to P250 each. I was able to see and taste the reason why lifestyle sites are going nuts over this brand. The cheese flavor, made of Hokkaido cheese and cream cheese, is creamy without being overbearing, sweet and at the same time salty, and it doesn’t make you thirsty (at least not until you reach the bottom of the cup). The flavor is to die for. I think it totally knocks out any other premium-grade ice cream/gelato I’ve had like Magnum and Cara Mia. Like I mentioned, I wasn’t a fan of cheese ice cream growing up but this one just understands me! The addition of the milk cheesecake is what…takes the cake (LOL). The slice looks small, but like the cup, it packs a punch of flavor and value. The cheesecake is a cross between New York and Japanese. For those unacquainted with the difference, I love the fudge-y quality of NY cheesecakes. I’ve only had Uncle Tetsu for Japanese cheesecakes so far, but I didn’t like it because it was airy and dry–and I believe cheesecakes, like brownies, should be creamy. Paul thinks the cheesecake here at Tokyo Milk Cheese Factory is made a bit underdone to retain the moisture and creamy texture. You get a sense of fluffiness to cut through the ice cream, but at the same time you get light and creamy goodness made even better by its gelatinous crust with a caramel-colored swirl. I don’t know how they do cheesecake like that but I want it so bad! I can’t wait for the next excuse I have to indulge in this treat, and I can’t wait to try it with the biscuits. Thank you, Tokyo Milk Cheese Factory. You are a gift to the tastebuds.

[dailynynews-blog]

Worst and Best Phoenix Area Restaurant Inspections

New Post has been published on https://www.usatelegraph.com/2018/worst-best-phoenix-area-restaurant-inspections-2/

Worst and Best Phoenix Area Restaurant Inspections

Week Ending May 14, 2017

These restaurants in Maricopa County were recently inspected by the Maricopa County Environmental Services Department. If you want to know more about how I determine which restaurants get published on my list, you can read about my methodology here.

Phoenix Area Restaurants That Failed

In the table below I include restaurants that received a D grade (there is no F grade) from the Environmental Services Inspector.

That means that the establishment had three or more serious violations of the health code that might result in patrons being exposed to foodborne illness. A restaurant that has its licence immediately suspended as a result of an inspection may also be included here. The management may correct the defect, and could receive a perfect inspection when the inspector returns.

Restaurants With the Worst Health Department Inspection Results For Week Ending May 14, 2017

Business Name Address City Zip Priority Violation Tropical Smoothie Cafe 8707 S Priest Dr Tempe 85284 6 Beckett’s Table 3717 E Indian School Rd Phoenix 85018 5 Gogi 2095 N Dobson Rd Chandler 85224 4 Ramiros Mexican Food 4387 W Bell Rd Glendale 85308 4 Teharu Sushi 9845 S Priest Dr Tempe 85284 3 Filiberto’s 5220 W Baseline Rd Laveen 85339 3 Stackers Restaurant 2855 W Cactus Rd Phoenix 85029 3 Life Cafe 381 E Warner Rd Gilbert 85296 3 The Lunch Box Cafe 2539 W Bethany Home Rd Phoenix 85017 3 Chipotle Mexican Grill 815 E Baseline Rd Tempe 85283 3 Jimmy Johns 2170 N Arizona Ave Chandler 85225 3 Huachinango’s 1620 W University Dr Mesa 85201 3 Mucha Lucha Taco Shop 7620 E Mckellips Rd Scottsdale 85257 3 Steak and Stone 2613 N Thunderbird Cir Mesa 85215 3 Hot Burrito Mexican Food 655 W Warner Rd Tempe 85284 3 Mr Wong 10627 N 19th Ave Phoenix 85029 3 K Sushi Bar & Grill 4372 W Olive Ave Glendale 85302 3

Restaurants With the Best Health Department Inspection Results For Week Ending May 14, 2017

These restaurants had inspections where no serious violations were noted. This list does not include every restaurant that had a good report — there are many every week! I selected a group that covers all areas of town, various types of food, and mostly locally-owned establishments.They are arranged by zip code, for your convenience.

They deserve our support and our business.

Business Name Address City Zip Cibo 603 N 5th Ave Phoenix 85003 Zoes Kitchen 521 W Mcdowell Rd Phoenix 85003 Carly’s Bistro 128 E Roosevelt St Phoenix 85004 Moira Sushi Bar & Kitchen 215 E Mckinley Phoenix 85004 Papa Christo’s 2 N Central Ave Phoenix 85004 Phoenix Art Museum Cafe 1625 N Central Ave Phoenix 85004 The Blue Fin 1401 N Central Ave Phoenix 85004 The Lost Leaf 914 N 5th St Phoenix 85004 Furia Musical Sports Bar 1810 E McDowell Rd Phoenix 85006 Miss Lulu’s 1111 E McDowell Rd Phoenix 85006 Mel’s Diner 1747 NW Grand Ave Phoenix 85007 XL California Burger Company 3653 W Van Buren St Phoenix 85009 Joyride Taco House 5202 N Central Ave Phoenix 85012 Pane Bianco 4404 N Central Ave Phoenix 85012 Postino Central 5144 N Central Ave Phoenix 85012 Char’s Has The Blues 4631 N 7th Ave Phoenix 85013 Persian Garden Cafe 1335 W Thomas Rd Phoenix 85013 Gadzooks Enchiladas & Soup 3313 N 7th St Phoenix 85014 Flavors Of India 4515 N 16th St Phoenix 85016 GoJo Ethiopian Restaurant 3015 E Thomas Rd Phoenix 85016 Nino’s Greek Cafe 3102 N 16th St Phoenix 85016 Culichi Sushi 4807 N 27th Ave Phoenix 85017 Los Cerritos Mexican Food 4001 E Indian School Rd Phoenix 85018 The Brown Bag 7575 N 16th St Phoenix 85020 The Habit Burger Grill 745 E Glendale Ave Phoenix 85020 Veggie Village 1255 E Northern Ave Phoenix 85020 Veranda Bistro 7720 N 16th St Phoenix 85020 Westwood Tap & Grill 1818 W Glendale Ave Phoenix 85021 L & L Hawaiian Bbq 2501 W Happy Valley Rd Phoenix 85027 Manuel’s 12801 N Cave Creek Rd Phoenix 85032 The Loft Again 15015 N Cave Creek Rd Phoenix 85032 Macayo Westridge 7829 W Thomas Rd Phoenix 85033 New China Buffet 8146 W Indian School Rd Phoenix 85033 Rib Shop 4131 N 83rd Ave Phoenix 85033 Song Lynn Vietnamese Restaurant 2755 N 91st Ave Phoenix 85037 The Cracked Egg 3422 W Glendale Ave Phoenix 85051 Valle Luna Mex Y Cantina 3336 W Bell Rd Phoenix 85053 Gordon Biersch Brewery Restaurant 18545 N Allied Way Phoenix 85054 Azool Grill 3134 W Carefree Hwy Phoenix 85086 Hong Kong Asian Cuisine 3170 W Carefree Hwy Phoenix 85086 El Gallo De Lagos Mexican Food 730 E Brown Rd Mesa 85201 The Little Kitchen 7127 E Main St Mesa 85207 M & M Restaurant 777 N Arizona Ave Chandler 85225 Pacific Seafood Buffet 3110 N Arizona Ave Chandler 85225 Chef Chiang 4929 W Chandler Blvd Chandler 85226 Good Time Charli’s 6045 W Chandler Blvd Chandler 85226 Swaddee Thai Cuisine 5055 W Ray Rd Chandler 85226 Siam Orchid 50 E Guadalupe Rd Gilbert 85233 Rio Rico Mexican Grill 929 N Val Vista Dr Gilbert 85234 Veneto Trattoria Italiana 6137 N Scottsdale Rd Scottsdale 85250 Arcadia Farms Cafe 7014 E 1st Ave Scottsdale 85251 Cowboy Ciao 7133 E Stetson Dr Scottsdale 85251 Julio’s Too 7305 E Camelback Rd Scottsdale 85251 Pasta Brioni 4416 N Miller Rd Scottsdale 85251 Chloe’s Corner 15215 N Kierland Blvd Scottsdale 85254 North Restaurant 15024 N Scottsdale Rd Scottsdale 85254 The Greene House 15024 N Scottsdale Rd Scottsdale 85254 The Habit Burger Grill 16255 N Scottsdale Rd Scottsdale 85254 True Food 15191 N Scottsdale Rd Scottsdale 85254 Jade Palace 8876 E Pinnacle Peak Rd Scottsdale 85255 Koi Poke 18221 N Pima Rd Scottsdale 85255 Lamp Cafe 8900 E Pinnacle Peak Rd Scottsdale 85255 Pane E Vino 8900 E Pinnacle Peak Rd Scottsdale 85255 Chula Seafood 8015 E Roosevelt St Scottsdale 85257 Four Peaks Grill & Tap 15745 N Hayden Rd Scottsdale 85260 La’s Thai Cuisine 15050 N Northsight Blvd Scottsdale 85260 BP Street Cafe 1845 E Broadway Rd Tempe 85281 Dickey’s BBQ Pit 323 E Veterans Way Tempe 85281 Normal Diner 225 E Apache Blvd Tempe 85281 Rositas Restaurant 960 W University Dr Tempe 85281 Sushi 101 920 E University Dr Tempe 85281 Waba Grill 555 N Scottsdale Rd Tempe 85281 Cafe 8620 8620 S River Pkwy Tempe 85284 JC’s Steakhouse 25 E Ray Rd Gilbert 85296 Overeasy Restaurant 211 E Warner Rd Gilbert 85296 Cardinal Cafe 6216 W Glendale Ave Glendale 85301 Cafe Nation 8045 N 47th Ave Glendale 85302 Chang’s Chinese Buffet 9140 N 43rd Ave Glendale 85302 Arriba Mexican Grill 17211 N 79th Ave Glendale 85308 Arrowheadgrill 8280 W Union Hills Dr Glendale 85308 Dillon’s Arrowhead 20585 N 59th Ave Glendale 85308 Zipps Sports Grill 19420 N 59th Ave Glendale 85308 Islands Burgers & Fine Drinks 10055 W Mcdowell Rd Avondale 85323 Mariscos Las Playitas 10957 W Buckeye Rd Avondale 85329 Hoot and Howl 55 N Litchfield Rd Goodyear 85338 Tasty Asian Kitchen 5115 N Dysart Rd Litchfield Park 85340 Brothers Family Restaurant 8466 W Peoria Ave Peoria 85345 Don Lencho’s Restaurant 8420 W Peoria Ave Peoria 85345 Lone Spur Cafe 9780 W Northern Ave Peoria 85345 Peoria Cafe 8405 W Peoria Ave Peoria 85345 Mariscos 7 Mares 10740 W Lower Buckeye Rd Avondale 85353 Paradise Mediterranean Grill 13761 W Bell Rd Surprise 85374 Cafe Maria’s 13560 N 94th Dr Peoria 85381 Infuze 20783 N 83rd Ave Peoria 85382 Lucky Buddha Asian Restaurant 14270 W Indian School Rd Goodyear 85395

How To Find the Inspection History of Any Maricopa County Restaurant

You can see the inspection history of any place that serves or handles food at the Maricopa County website. If you are interested in Apache Junction, Gold Canyon, Superior, Florence, Maricopa or Casa Grande, you can find restaurant reports for Pinal County, too.

[felixricolfi1914]

L’année 1918

Grâce à une dernière offensive d’hiver, l’Allemagne conclut la  paix avec la Russie et peut consacrer son effort au front Ouest, avant que les renforts des Etats-Unis ne soient trop nombreux. Mais les Empires Centraux sont au bout de leurs efforts. Les offensives de printemps (mars, mai et juillet) sont d’abord des succès mais s’épuisent rapidement par manque de moyens, et à partir du mois d’août, les Alliés prennent le dessus par une série d’attaques qui utilisent les chars d’assaut. Pendant ce temps, l’Autriche subit des défaites sur le front des Balkans (septembre) et sur le front Italien (Vittorio Veneto) et conclut la paix le 4 novembre, alors même que l’Empire se désagrège. La Turquie est battue à  Megiddo en septembre. La révolution de novembre en Allemagne met fin aux hostilités sans que le territoire allemand ait été occupé. A l’issue de la guerre, quatre empires sont affaiblis ou démantelés : Allemagne, Autriche Hongrie, Russie et Turquie

[fedezzzsigart]

Today is THE DAY.

Lunedì 25 Marzo: Favourite Character

Da eterna indecisa non ho saputo scegliere un solo personaggio quindi ho fatto una top 3 (non so se questa cosa è ok o meno ma vabbe 👀)

Alcuni paragoni con dei disegni vecchi (credo 2017) e UO

[blogitalianissimo]

//Veneto vestito tutto bene owo L'ho disegnato così perché me lo immaginavo in questo modo nella storiella che ho scritto prima dove c'era il tuo Veneto (che io shippo con la mia Ancona,pardon) E prendiamo tempo anche per ammirare il mio pollice

[piccolo2826-blog]

FOODIE FREAKS

Foodie Freaks is a new "underground" foodie group that just started in Broward County.  It is similar to the "Cobaya" group in Miami. "The mission is a very simple one - to get talented chefs to cook great, interesting, creative meals for an audience of adventurous, open-minded diners. Every invitation comes with a disclaimer: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night....Just come and enjoy."

Chef Andres and all of us at Piccolo were ecstatic that we got to be the first restaurant in Fort Lauderdale to host one of these incredible dinners!  Chef Andres had a blast planning the menu and Alison loved working with her vendor to pair the wines.  The end result was, as you can imagine, incredibly delicious! Make sure to check out our facebook page for all the awesome pictures from the fabulous evening! A huge thank you to all the adventurous eaters who joined us for this decadent evening!

Check out the exquisite menu Chef Andres created for the evening:

#1 Crispy Pork Belly served over a Baby Arugula Salad with Honeydew Melon and a Proscuitto Vinaigrette.  (Chef's inspiration for this dish came from the very popular Italian "Proscuitto e Melone")  Pairing ~ Pagliatura, Vermintino, Marema 2015

#2 Squab Knots in a Tuscan BBQ Sauce with Roasted Corn Polenta (Inspiration for this dish was for a finer version of your typical Summer BBQ with Chicken wings)  Pairing ~ Valle, Refosco, Friuli 2014

#3 Charred Octopus in a Roasted Garlic Tomato Sauce & Mint Squid Ink Air (Chef makes the most tender octopus you have ever tasted and his inspiration for this dish comes from an Italian tradition of switching basil out for mint in the summer months to lighten dishes) Pairing ~ Occultum Lapidem, Rhone Red Blend, Roussillon Village 2014

#4 Branzino baked in Salt Dough served with a Mustard Cream Sauce, Asparagus and Faux "Caviar" Pickled Mustard Seeds (Chef used the salt dough to season and steam the fish, guests were warned not to eat the dough....although some were curious)  Pairing ~Grgich Hills, Chardonnay, Napa Valley 2013

#5 "Ham, Egg & Cheese" Raviolo in a Black Truffle & Parmesan Cream Sauce (This was quite possibly the crowd favorite - inspiration coming from the very popular breakfast sandwich.  A Raviolo is a ravioli made with a raw egg inside)  Pairing ~ Cesari, Valpolicella Ripasso, Veneto 2014

#6 Ode to Parmigiano Reggiano - Parmesan in 4 different forms: raw, crisp, creme brulee, suspended sphere 

#7 Chocolate Mousse served in a Molded Dark Chocolate Box with Chianti Caviar Pearls and a Dark Chocolate Chianti Ganache (Any chocolate lovers delight!) Pairing ~ Domaine Bousquet, Malbec Dulce, Mendoza 2015

[boatgoldcoast-blog]

Days of Summer Wines

We are well and truly into the warmer time of the year now, and my rocket and salad patch is producing a bountiful supply. The lemons are falling off the tree and this leads me to wanting lighter meals and wines to match. The heavier reds and whites can go to the back of my cellar, for drinking next year, and I am now on the hunt for crisp refreshing whites and lighter styles of red wine. I get to taste hundreds of wines each year, and below you will find my go-to, affordable, everyday wines, that are doing it for me. Enjoy!

  Some of my recommendations for the warmer summer months (most under $20 per bottle):

  La Zona Prosecco NV (King Valley, VIC)

Prosecco makes the sparkling wines for which the Veneto region of Italy is famous. It is also well suited to the King Valley region in Victoria, and Chrismont’s La Zona Prosecco is one of Australia’s finest. Subtle green apple aromas, a crisp clean zesty palate of apple, melon and delicate bubbles, freshly shucked oysters—the perfect marriage.

  Vidal Marlborough Sauvignon Blanc 2016 (NZ)

The 2015 won numerous awards around the globe, including three International Trophies. The 2016 follows on in the same vein. Made by New Zealand’s most awarded winery, Villa Maria, this wine is an amazing value for money! Gooseberry and guava notes on the palate lead to a long refreshing finish. Grilled scallops, please!

  Pasqua Pinot Grigio 2015 (Italy)

Light and crisp with lovely notes of apples and citrus, this wine is slightly lower in alcohol (12%), yet packs loads of flavour into every glass. Close your eyes and you could be forgiven for thinking you are holidaying in the Mediterranean.

Serve with char-grilled octopus.

  Pikes “Traditionale” Riesling 2016 (Clare Valley, SA)

A generous and immensely enjoyable wine, filling the mouth with lime, lemon and apple flavours, perfectly braced with acidity. Now in it’s 32nd consecutive vintage! Thai green chicken curry is a perfect match.

  La Vieille Ferme Rose 2015 (Rhone, France)

The red wine for white wine drinkers, or the white wine for red wine drinkers—whatever way you approach this style of wine is up to you. Such a versatile wine, this pale pink rose has a lovely nose of rose petals and citrus fruits. It is great value and a perfect introduction to rose. It is great with all manner of Asian cuisine and summer lunches. Yet, it always screams out to me, “Pan-fried salmon!” I love it!

  RockBare Chardonnay 2015 (McLaren Vale, SA)

Sourced from the cooler regions of McLaren Vale, this great drop is made in small batches of only the purest fruit—laden with crisp, natural acidity, a lick of spice from French oak, and a nutty complexity from lees stirring.

BBQ chicken salad, please.

  Josef Cromy Pepik 2015 Pinot Noir (Tasmania)

This easy drinking and elegant wine is packed full of Tasmanian goodness. Ripe dark cherry aromas lead to a spicy palate full of bright red cherries and raspberries, with subtle juicy tannins and a lingering finish. Drink with BBQ lamb chops, good friends and philosophical conversation.

  S.C. Pannell Tempranillo/Touriga 2015 (McLaren Vale & Barossa Valley, SA)

Tempranillo and Touriga are indigenous to the warm, dry Iberian Peninsula of Spain and Portugal. They are ideally suited to the South Australian climate, and Steve Pannell is the master winemaker embracing these varieties in Australia. A lovely balance between the red fruit characteristics of Tempranillo, and the darker plum pudding fruits of Touriga, this juicy medium-bodied red wine should be present at your next BBQ. The future of Australian winemaking is represented in this bottle! This goes well with tapas and cheese.

    By Alfie Pardoe

Days of Summer Wines was originally published on Boat Gold Coast

[alpes-et-fricandeau]

Marco: [running around, stressed] Where is my fucking spritz?

Emanuele: Marco, Dèline’s here, say it nicer maybe.

Marco: May I ascertain the whereabouts of my fucking spritz?

[she-is-italian]

In realtà ho un kink per le relazioni """"matrimoniali"""" (dopotutto per un periodo sono stati un unico regno)

Ovviamente parlo dei primi eh

Mercoledì 27 marzo: favourite ship

Quanto sono basic, mamma mia

PREMESSA: a me piacciono tutti, in realtà, e il fatto che nessuno sia canon con nessuno (più o meno? Nel senso, finquando non si posta qualcosa sul blog “originario” non c'è nulla di canon ed è tutto fanmade e questo è un B L E S S) è una delle cose che più apprezzo di questo piccolo fandom

Comunque, perché proprio loro e non altri? Fondamentalmente perché non ho avuto tempo a sufficienza.

E perché già li ho disegnati e mi piacevano da morire (anche se non trovo il disegno al momento)

Questi erano altri sgorbi ma VABBE SORVOLIAMO, AVREI VOLUTO DISEGNARE TUTTI AAAAA